Carrot, Ginger And Sweet Potato Soup
Serves 4
Perp: 60 minutes
INGREDIENTS
- 8 carrots
- 3 tbs Coconut Magic coconut oil
- 2 tbs Coconut Magic coconut nectar
- 1 large sweet potato, peeled and chopped
- 1 tsp sweet paprika
- Pinch cayenne pepper (optional)
- 1 onion, diced
- 3 tbs ginger, grated
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1 tsp cumin
- 6 cups clean water
- 1½ tbs miso paste
1. Preheat oven to 180°C (350°F).
2. Coat carrots in coconut oil and coconut nectar and roast in the oven for 40 minutes.
3. Coat sweet potato in paprika, cayenne pepper and coconut oil, roast in the oven for 30 minutes.
4. Fry onion, garlic and ginger together in a large saucepan for 5 minutes, or until the onion becomes translucent.
5. Add curry powder and cumin to onions and mix together for one minute.
6. Add water, vegetables and miso paste and simmer for 10 minutes.
7. Allow the stock to cool a little and then blend in a blender until smooth and creamy.
8. Garnish with chili flakes and green onion.
Raw Vegetable Patties
Serves 4-6
Prep: 20 minutes
Dehydrate two to three hours
Cook: 20 to 30 minutes
INGREDIENTS
- 2 cups almonds
- ½ cup sunflower seeds
- 2 carrots, roughly chopped
- 1 zucchini, roughly chopped
- ½ cup dulse flakes
- ½ cup parsley
- 2 tbs Coconut Magic coconut oil
- 2 tbs olive oil
- 1 tbs cumin powder
- 1 tbs turmeric
- 1 tsp pink salt
1. In a food processor, process almonds, sunflower seeds, carrots and zucchini until well combined. The vegetables and seeds will become finely chopped and stick together.
2. Transfer to a large mixing bowl, combine all other ingredients and mix well.
Form into eleven 2¼ inch patties.
3. Dehydrate at 145 degrees for two to three hours or bake patties in the oven for 20 to 30 minutes, or until golden brown and warm.
4. Serve with Tahini Dressing sauce.
Mocha Magic Bites
Serves approx. 15 square bites
Prep: 25 minutes
Cooling: Four to six hours
Base
- 1 cup pecans
- 3 tbs raw cacao powder
- 8 Medjool dates
- Pinch of pink salt
Coffee vanilla cream
- 8 cups raw cashews, soaked
- 1 tsp vanilla essence
- 1 1/3 cup Coconut Magic coconut oil, melted
- 1 cup Coconut Magic
- Coconut nectar
- ½ tsp salt
- 1 1/3 cup very strong, brewed organic coffee
- 1 cup cacao nibs
Chocolate sause
- ½ cup cacao powder
- ½ cup Coconut Magic coconut oil, melted
- ¼ cup Coconut Magic coconut nectar
- ½ tsp vanilla essence
Base
1. To make the base, blend the pecans and cacao powder in a food processor, process until a fine flour forms, then add the Medjool dates and salt, and blend again until a sticky dough forms.
2. Press the mixture into a flat tray or plate lined with a piece of waxed baking paper.
3. Set aside in the fridge.
Coffee vanilla cream
1. Blend all ingredients.
2. Pour half of the coffee vanilla cream over the top of the base and refrigerate the remaining half of the cream.
Chocolate sauce
1. Blend all the ingredients for the chocolate sauce.
2. Drizzle the chocolate sauce over the top of the coffee vanilla cream, place in freezer and allow to set for one hour.
3. Once the chocolate sauce has set, place another layer of the remaining coffee vanilla cream over the top of the chocolate topping layer. Return to the freezer for another two to three hours.
4. Remove from the freezer and slice into bite-size pieces.
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